Editing Deep frying (section)

===Africa===
In Northern Africa, deep-fried dishes are a part of the cuisine.<ref name="Heine 2004 p. 92">{{cite book | last=Heine | first=P. | title=Food Culture in the Near East, Middle East, and North Africa | publisher=Greenwood Press | series=Food culture around the world | year=2004 | isbn=978-0-313-32956-2 | url=https://books.google.com/books?id=1jE5k5qeKbgC&pg=PA92 | page=92}}</ref> A common food in this region is the deep-fried [[fritter]], also referred to as "sponges".<ref name="Heine 2004 p. 92"/> In East Africa deep fried food is common, cooked in cast iron or earthenware pots.  Frying in batter is common. A Ugandan specialty is a kind of doughnut called Mandazi.  In areas of Southern Africa, street foods include deep-fried potato and cassava chips.<ref name="Murphy Armstrong Bainbridge Firestone 2010 p. 45">{{cite book | last1=Murphy | first1=A. | last2=Armstrong | first2=K. | last3=Bainbridge | first3=J. | last4=Firestone | first4=M.D. | title=Lonely Planet Southern Africa | publisher=Lonely Planet | series=Country Regional Guides | year=2010 | isbn=978-1-74059-545-2 | url=https://archive.org/details/isbn_9781740595452 | url-access=registration | page=[https://archive.org/details/isbn_9781740595452/page/45 45]}}</ref> Deep-fried foods in the country of South Africa include fish and chips, ''[[vetkoek]]'' and ''[[koeksister]]s'',<ref name="Albala 2011 p. 177">{{cite book | last=Albala | first=K. | title=Food Cultures of the World Encyclopedia: &#91;Four Volumes&#93; | publisher=ABC-CLIO | year=2011 | isbn=978-0-313-37627-6 | url=https://books.google.com/books?id=zG1H75z0EYYC&pg=PA177 | pages=177–178}}</ref> among others.